This was an informative and well laid out manual. I have only done waterbath canning, so I mainly focused on these recipes, however it was amazing to think of all the different types of foods that could be canned..Imagine your own soup rather than the shelf stable store kind?
Thank you to the publisher and NetGalley for the ARC.

I learned how to make jams and use a water bath canner over a decade ago from a family friend so my understanding of how it all works is very basic. As I am getting older I want to start to expand on what I can make and do with my canner and this book is perfect for that goal. I love that this part understanding how canning works and different methods and part recipes. What I especially appreciated about the recipes is that you do not have to be a master cook/chef in order to do them. So often the recipes for these types of foods involve ingredients that are impossible to find or techniques that require training/experience. These recipes all sound delicious and I think I could actually make them. Two big thumbs up for this cookbook!

A straightforward book starting with what's needed in the way of equipment for both water bathing and pressure canning. Two-piece lid canning jars are not essential, normal jam/mayo type jars with undamaged lug lids are perfectly acceptable for water bathing at least. I do admit that I use the two-part Kilner jars for pressure canning due to the pressure. Safety issues are sound and well explained and the step by step instructions on water bathing clear. As usual for American books there is the apparent requirement to water bath jam. This is totally unnecessary for jams where fruit and sugar are in equal proportions, the sugar is more than adequate for preservation. The same goes for vinegar pickles as long as the vinegar is at least 5% acetic acid. Ditto many chutneys. Pressure canning information is again clear. The recipes are straightforward although comments that, for example, blueberry jam set beautifully because of the natural pectin in them is sort of negated when powdered pectin is also added. There are details for canning vegetable but I have to admit that the idea of pressure canning green leafy vegetables for 70 minutes (pints) fills me with horror, the mush that would be the result. The details for each recipe are almost totally repetitive. I suppose that's ok if you are just looking at/for one recipe but does waste a lot of paper. There could easily be one page for technique then one for the precise ingredients and how long to can. Whilst the author notes the 'magic' pH of 4.6, above which for moving to pressure canning she doesn't suggest using pH papers to check. They are cheap and easy to use and should give confidence with fruits such as tomatoes. Modern varieties are bred for sweetness and can easily be more than 4.6. She also doesn't mention that many things are water bathable but should be re-heated to 84C for 10 minutes before eating. This is reflected in that she continues with the USDA advice, forgetting that much of that is over 50 years old now so some things have changed. Overall, a sound, somewhat out-of-date canning book but very much based on the American way. So a good start for absolute newcomers but they should also be advised that some approaches have changed. If you're starting out and are European, there are better books.
Thanks to NetGalley and the publisher for an advance copy.

If you’ve ever looked at a pile of fresh produce and thought, "I wish I could bottle this up and enjoy it later," then The Essential Canning Cookbook is your new best friend. This book takes all the guesswork out of food preservation, making it feel totally doable—even if you've never canned anything in your life. With super clear instructions and step-by-step guides for pressure canning, water bath canning, and pickling, it’s like having a friendly kitchen coach right by your side. And it’s not just about preserving food—it’s about holding on to the best flavors of the season while reducing food waste, eating healthier, and even saving money along the way.

Whether you’re dreaming of homemade jam, vibrant pickles, or ready-to-go meals in jars, this book has you covered with over 100 recipes that are practical, delicious, and designed with real life in mind. I especially love how it leans into both traditional methods and modern values—think fewer preservatives and more intentional eating. It turns that overwhelming garden surplus or farmers market haul into something truly useful and satisfying. If you’re looking for a way to slow down, eat better, and make the most of your ingredients, this cookbook will inspire you to start stacking your pantry with jars you actually want to open.

This is a truly comprehensive guide to canning or preserving. Unfortunately, it is oriented towards the US market and would need to be updated to include metric measurements and to revise various terms such as canning.

It introduces a pressure canner which can be used in the UK, so if you are prepared to translate imperial measurements into metric, this is for you.

Learning how to do canning properly (and safely) has been something I’ve wanted to learn for years now. I’ve watched YouTube videos, read articles online, and yet none have been as easy to follow and thorough as this cookbook. Essential is in the name, for good reason.

My favorite aspect of this book is the section that covers the different types of canning, and how to properly and safely execute them. In addition, as silly as this might sound, this cookbook introduced me to the fact you can safely can soups! And broth! The fact I could have canned homemade tomato soup versus relying on Campbell in my pantry is so wonderful. The plethora of information within this cookbook is timeless! I can't wait to purchase my physical copy upon it's release.

I was excited to read this book because my mother is obsessed with canning but I had no idea where to start! The Essential Canning Cookbook by Molly Bravo is an easy to understand guide for beginners and those more experienced with canning. I really liked how the book was set up; broken into two main parts, Foundations & Techniques and Essential Recipes. I am excited to try the fruit and broth recipes especially!

Thank you to NetGalley & Cider Mill Press for the ARC in exchange for an honest review!

This book is really diving into the canning food prepping trend that has really been gaining popularity.
I liked that it's so informative and yet interesting so it makes this book highly essential. The recipes it provides are easy to read and follow for any one's kitchen setting.

This was the first book I had read that specialised only on canning and I loved it.
The design is easy-to-follow, the science and tips are extremely well-explained, and overall, there is nothing else I could ask for from a book about canning. The month by month table was very handy.

If you only ever read one book on canning and preserving let it be this one.

If you are a complete novice and have never canned a day in your life, read this book and you will be a pro by the end.

Clear explanations on why and how, equipment needed and what to do with it, beautiful recipes and still Molly manages to make you feel like she is explaining it to you personally and not coldly on autopilot just to push out content.

The recipes varied massively so I really feel like there is something for everyone and even if you don’t want to can there will be a dish you will want to recreate.

The layout is flawless, very easy to follow and understand.

A truly great cook book that I can’t wait to refer back to over and over again!

Thank you to Netgalley for this ARC, it in no way shaped my review, it’s a really fantastic book!

I have been canning for years and never made anyone sick. I have taken extension classes and have several books, but I still feel nervous when I'm canning. Most books are overly technical and have recipes I'll never use. There's also a mystery surrounding pressure cookers among these books. Molly Bravo's "The Essential Canning Cookbook: Water Bath and Pressure Cooking Recipes for Every Season" has clear instructions and recipes that I can see myself making, especially with the month-by-month guide to seasonal canning. This book also answers questions and concerns I've come across as I've made jams and apple pie filling. In addition to the useful information, this book is also lovely to look through.

Thanks Cider Mill Press and NetGalley for the advance reader copy.

#TheEssentialCanningCookbook #NetGalley

I've been both intimidated and enthralled by canning my entire life and up until now have only dipped a toe into making fruit butters. With everything happening in our society, learning food safety and security basics is a vital skill and I was so pleased with how accessible Molly made this craft in her book. With a background in being a professional chef, I was grateful to learn from someone whose career depended on following the rigid structures of recipes for safety: "Twenty years in professional kitchens taught me how to move fast, push harder, do more. But it was a weathered box of recipe cards that taught me how to slow down."

What really helped me immerse myself in this cookbook, though, was the poetic prose on slowing down and finding a more meaningful routine in ones life, this book really does "serve as a bridge between old wisdom and modern needs."

The direct prose paired with passed-down recipes made it feel like I got to take a seat in her family kitchen. I could see the smudged recipe cards – my grandmother had her own. Another passage that really resonated:

"The yearning for simplicity is something many of us experience. It's a recognition that our rush toward convenience has come at a great cost. We've traded food security for instant gratification, genuine connection for digital interation, and generational knowledge for Google searches." YEP!

I want this book in my kitchen not just for the recipes, but also as a teaching tool! Lovely, five star read!

The Essential Canning Cookbook is a seasonal tutorial and cookbook with recipes developed and curated by Molly Bravo. Due out 5th Aug 2025 from Cider Mill Press, it's 208 pages and will be available in hardcover and ebook formats.

There are so many classic canning and preserving cookbooks that it's a difficult niche to find something truly new and breakthrough. Although most cooks who have experience with canning have a copy of Ball's Blue Book lying around, it's also nice to get some new recipes to try out and this collection has some interesting ones.

The layout is standard: the introductory chapters cover equipment, supplies, ingredient choices, and some basic safety. The second half of the content includes the recipes grouped thematically: fruits, vegetables, sauces & chutneys, broths stocks & soups, one jar meals, and desserts in jars.

Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (imperial (US) measurements only, no metric conversions), and step by step instructions. The appendices do include helpful tables and charts, as well as hints and tips from the author for processing and preserving. There's a metric equivalents table as well, and a cross-referenced index.

In general this is a good starting volume with some interesting recipes. Most of the yields for the recipes make a fair bit of product (5-10 pints at a minimum), so testing out a recipe will require some commitment in time and materials. It's useful, and full of really beautifully detailed photography, but readers should still keep their Ball Canning Books (but a nice supplement).

Four and a half stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This book is a staple for canners new and old. Very clear & concise instructions. Helpful calendar on what to can when. So many recipes! Beautiful art work. This is fun just to set out as a coffee table book to page through.


Huge thanks for the advance reader copy!

What an incredibly helpful and informative book! If you're new to canning, or want a great book to reference with various questions and recipes, this is the one!!

Everything you need is clearly organized into one book, with interesting recipes, great photos and lots of helpful hints. Recipes are organized by season, with ideal times to harvest and preserve for optimum taste and texture of produce. With the cost of living as high as it is, maximizing your gardens and groceries is an essential skill. This book will allow you to start from the ground up, and learn how to preserve your own food!

I will definitely be purchasing a copy of this one when its released!